Chanterelle & vegetable soup recipe

Prep time: 20 min

Cook time: 50 min

Serves: 4


1 package or 20 g Wild Origins Chanterelles
1 large yellow onion
4 large carrots
4 celery stalks
4 fresh plum tomatoes
500 ml drained and rinsed beans or chick peas
1 large zucchini
1 sprig rosemary
1 bunch fresh parsley
100 ml extra virgin olive oil
2 L vegetable stock
2 L water
salt + pepper


Begin by peeling carrots and onions, proceed to dice them into 1 cm dice. Dice celery, zucchini and tomatoes the same size, keep all vegetables separate. Heating a large soup pot over medium heat add the olive oil, onion, carrots, celery, pinch of salt and dried Wild Origins chanterelles. Cook for about 10 minutes until vegetables are soft and translucent.

You may then add the water and vegetable stock. Bring the soup to a boil and cook for 20 minutes. Then add the zucchini, rosemary, canned beans and tomato. Cook for another 20 minutes and finish with freshly chopped parsley and season to taste with salt and freshly cracked pepper. This soup is well suited to being prepared in advance for the week, frozen or enjoyed immediately.